Process for producing long pasta products

Details Process for producing long pasta products Process for producing long pasta products

1987-11-12

1988-10-04

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Processes

Preparation of product which is dry in final form

426451, 364555, 99483, A23P 112

Patent

active

047755423

ABSTRACT:
A process for producing long products with a moisture content of less than approximately 14% by weight and particularly approximately 11 to 13% by weight is disclosed. The long product leaves the press head in the form of soft, moist-plastic dough strands being guided in suspended manner up to the final drying through varyingly heated climate zones and at the end of the drying process, the long product is cooled and/or dimensionally stabilized in a further climate zone. The long product leaving the press head is heated as rapidly as possible in a first climate zone to approximately 80.degree. C. under the action of a heating medium with a relative humidity of approximately 60 to 80%. Then in a second climate zone under the action of a drying medium with a temperature of over approximately 80.degree. C. and a relative humidity of approximately 65 to 85% the product is dried to a moisture content of less than approximately 14% by weight. This process can be performed extremely rapidly and supplies high-quality products. It can be performed with particular advantage in a single-level drier for drying the long products (FIG. 1).

REFERENCES:
patent: 3663232 (1972-05-01), Glahe
patent: 3908029 (1975-09-01), Fredrickson

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